With Cinco de Mayo around the corner, it’s time to get your chili on.
After all, as this Mexican holiday moved north of the border, it became a
celebration of Mexican cuisine. And, although you can get fresh Mexican food without any heat, why would you want to?

There are over 200 varieties of chilies grown in Mexico
from jalapeños to anchos and beyond. Each region makes
the most of the best chilies grown in the area – and while we change it up with
chilies grown around the world, we make the best of their meals too.

Dry fry 4 whole tomatoes in a large frying pan, turning
as needed, until they become blackened and blistered. Remove tomatoes to a
blender, and add 2 cloves of unpeeled garlic
and a chili of your choosing.
Continue dry frying until blackened. Peel the garlic and remove the chili stem
and toss in the blender. Add a tablespoon or two of cilantro, a small onion,
a sprinkle of salt and the juice
from a lime. Blitz until you get the
desired consistency and eat with any of your favorite Mexican meals this Cinco
de Mayo.